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Advances in intelligent time-temperature indicators for cold chain monitoring: mechanisms, challenges, and applications

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Trends in Food Science & Technology 2025年 163卷

作者： Muhammad Shahar Yar Isaiah Henry Ibeogu Abisikha Regmi Nan Zhang Chunbao Li State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MOA Jiangsu Collaborative Innovation Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Weigang 1# 210095 Nanjing PR China

Background Time-temperature indicators (TTIs) are advanced tools designed for the precise monitoring of temperature-sensitive perishable products throughout cold chain transportation. meat is rich in nutrients, highly perishable, and highly susceptible to microbial proliferation and biochemical deterioration under temperature fluctuation conditions, leading to spoilage and causing food-borne illnesses in humans. Scope and approach This study aims to provide a comprehensive review of the latest research results in investigating temperature fluctuation effects on microbial growth, color, and water-holding capacity in meat, focusing on lipid oxidation and protein oxidation. It also evaluates the operational principles of TTIs, their role in mitigating food spoilage and waste, and their application across diverse food systems like meat, dairy, and aquatic. It also evaluates advancements, challenges, and future prospective for commercial-scale implementation of TTIs in cold chain monitoring. key findings and conclusions The study summarizes temperature variations' effects on microbial growth, color, and water-holding capacity in meat, focusing on lipid and protein oxidation. Temperature monitoring techniques during cold chain transportation and storage were compared with conventional (such as thermometers and data loggers) and modern methods (such as TTIs). Operational principle-based TTIs along with working mechanisms and molecular bases for color changes, are explored for their role in recording continuous temperature profiles. Challenges like toxicity, stability, accuracy, multi-functionalities, and cost are summarized alongside future advancements, including toxicity assessments and activation energy databases, to improve TTIs commercial scalability and food safety applications in diverse food systems.

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Combination of Contact Ultrasound and Infrared Radiation for Improving the quality and Flavor of Air-Dried Beef During Hot Air Drying

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SSRN 2024年

作者： Gao, Jiahua Cheng, Siyu Tao, Yang Sun, Xiaomei Bai, Yun Yu, Xiaobo Zeng, Xianming Hu, Songmei Zhang, Minwei Yue, Jianping Xu, Xinglian Han, Minyi Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing210095 China Guangdong Testing Institute of Product Quality Supervision Shunde528300 China Emin County Xinda Tongchuang Bioengineering Co. Ltd. Tacheng834600 China Wens Foodstuff Group Co. Ltd. Yunfu527400 China

Air-dried beef is a traditional dry fermented meat product in China, and its quality depends on the processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were applied to enhance hot air drying (HAD), and the improvement mechanism of the resulting quality and flavor of air-dried beef was investigated. Undoubtedly, samples produced using CU and IR treatments during hot air drying (CU-IRD) were more competitive in terms of color (42.68 of L*, 5.05 of a*, -3.86 of b*) and tenderness (140.59 N), mainly attributed to the reduction in drying time and changes of ultrastructure. The analyses of protein SDS-PAGE and total volatile basic nitrogen (TVB-N) indicated that HAD and CU-HAD caused more severe protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), whereas IR treatments were more inclined to cause thermal degradation of the proteins (producing peptides of lower molecular weight). Ultrasound and infrared increased the activity of some lipases and proteases, which meant that more free fatty acids as well as flavor amino acids were released. In addition, the thermal effect of infrared light and the cavitation effect of ultrasound induced a greater degree of fat oxidation, amino acid Strecker degradation and esterification reaction, which increased the type and content of some volatile flavor compounds (alkanes, ketones, aldehydes, esters). These results suggest that the combination of CU and IR is a promising strategy to improve the quality of air-dried beef. © 2024, The Authors. All rights reserved.

关键词： Ultrasonics

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A 3D/0D cobalt-embedded nitrogen-doped porous carbon/supramolecular porphyrin magnetic-separation photocatalyst with highly efficient pollutant degradation and water oxidation performance

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Journal of Materials Science & Technology 2022年第29期124卷 53-64页

作者： Lufang Ning Jing Xu Yang Lou Chengsi Pan Zhouping Wang Yongfa Zhu State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China School of Food Science and Technology Jiangnan UniversityWuxi 214122China International Joint Laboratory on Food Safety Jiangnan UniversityWuxi 214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi 214122China Key Laboratory of Synthetic and Biological Colloids Ministry of EducationSchool of Chemical and Material EngineeringJiangnan UniversityWuxi 214122China National Engineering Research Center for Functional Food Jiangnan UniversityWuxi 214122China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China Department of Chemistry Tsinghua UniversityBeijing 100084China

A 3D/0D cobalt-embedded nitrogen-doped porous carbon nanocubes(Co-N-C)/supramolecular tetra(4-carboxylphenyl)porphyrin nanocrystals(SA-TCPP)photocatalyst was successfully self-assembled viaπ–πinteraction,hydrogen bonding,and chemical ***-N-C/SA-TCPP heterostructure exhibited satisfactory visible photocatalytic oxidation performance on pollutant degradation and water *** degradation rates of Co-N-C/ST(30%)composite towards 2,4-dichlorophenol,ofloxacin,and ethylene were10.9,7.2,and 2.1 times faster than SA-TCPP,*** oxygen evolution efficiency was 1.9 times higher than *** remarkably improved oxidation activities of Co-N-C/SA-TCPP were mainly ascribed to the following reasons:(1)Co-N-C could enhance the light absorption ability of SA-TCPP to produce more photoinduced carriers.(2)The well-developed porosity of Co-N-C could optimize the dispersibility of SA-TCPP to provide more reactive sites and charge separation channels.(3)Theπ–πinteraction between SA-TCPP and Co-N-C was beneficial to interlayer charge mobility,while the embedded cobalt nanoparticles(Co NPs)and N-doped carbon matrix could serve as electron traps to accelerate interfacial electron ***,the ferromagnetic Co NPs endowed Co-N-C/SA-TCPP with magnetic-separation function to promote recyclability in practical application.

关键词： Visible-light photocatalysis Supramolecular porphyrin ZIF-67 derived co-catalyst 3D/0D heterostructure Magnetic-separation

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In-Depth Exploration of 2,5-Dimethylpyrazine in Traditional Charcoal-Grilled Lamb: A Study Using Food and Model Reaction Systems and Density Functional Theory

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SSRN 2025年

作者： Wang, Yuan Yang, Hui Liu, Huan Cheng, Kexin Yan, Huiqi Li, Kexin Tao, Runmi Ye, Guoqing Gai, Shengmei Liu, Dengyong College of Food Science and Technology Meat Innovation Center of Liaoning Province Bohai University Jinzhou121013 China School of Food Engineering Yantai Key Laboratory of Nanoscience and Technology for Prepared Food Yantai Engineering Research Center of Green Food Processing and Quality Control Bionanotechnology Institute Ludong University Yantai264025 China

Charcoal-grilled lamb is prized for its rich roasted and nutty aromas, primarily driven by 2,5-dimethylpyrazine (2,5-DMP). This study explored the formation and reactivity of 2,5-DMP in the grilled lamb using food and model reaction systems integrated with density functional theory (DFT). A total of 36 aroma compounds were identified during grilling. The 2,5-DMP concentration peaked at 25 min, strongly correlating with significant reductions in glucose and glycine levels. The model reaction systems confirmed glycine and glucose as primary precursors, producing 339.51 ng of 2,5-DMP. The DFT analysis identified glucose’s C5-OH group and glycine’s -NH2 group as key reactive sites, facilitating the nucleophilic and electrophilic interactions. It revealed low activation energy and high reactivity, elucidating the reaction pathway involving nucleophilic substitution, dehydration, and condensation. This study provides novel insights into 2,5-DMP formation mechanisms and offers a foundation for optimizing grilling processes to enhance the aroma and sensory quality of meat products. © 2025, The Authors. All rights reserved.

关键词： Activation energy

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Anti-inflammatory and lipid metabolism regulatory effects of porcine liver protein-derived peptides: Preparation, verification and identification

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Food Bioscience 2025年 69卷

作者： Miao, Yujia Xing, Lujuan Wang, Zixu Ju, Ming Cao, Songmin Zhang, Wangang Key Laboratory of Meat Processing and Quality Control MOE Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control Nanjing Agricultural University Nanjing 210095 China School of Food Science and Engineering Ningxia University Yinchuan 750021 China

The porcine liver, a by-product of pig slaughter, is rich in protein and serves as a potential source for producing bioactive peptides. In this study, the porcine liver derived bioactive peptides were prepared and then investigated with anti-inflammatory and lipid metabolism regulatory activities. Based on the hydrolysate yield and nitric oxide (NO) inhibitory effect, alcalase was identified as the optimal enzyme. The optimal conditions for producing porcine liver protein hydrolysates (PLPHs) were determined as follows: an E/S ratio of 4913.25 U/g, a hydrolysis time of 3.21 h, and a substrate concentration of 29.90 mg/mL. Furthermore, PLPHs mitigated lipid deposition and suppressed inflammatory cytokine secretion in palmitic acid (PA)-induced high-fat cell model. Compared with the PA-treated group, supplementation with PLPHs (20 μg/mL) decreased total cholesterol (TC) and triglyceride (TG) levels by 49.63 % and 41.51 %, respectively, and the interleukin-8 (IL-8) secretion was inhibited by 30.48 %. Based on the Sephadex G-15 isolation, fraction peak 5 exhibited the best inhibitory effect on TC content and IL-8 secretion in high-fat cell model. Subsequently, a total of 106 peptide sequences, including LFWFR, FFVFPR, DSFFPR, NSFFPR, NPLLFR, NFPLLK, and DFPLLK, were identified in peak 5. Generally, the current study established the optimized methods for producing peptides from porcine liver and demonstrated the anti-inflammatory and lipid metabolism-regulating effects of PLPHs, offering a theoretical basis for the high-value utilization of porcine liver. © 2025 Elsevier Ltd

关键词： Bioactive peptides Enzymatic hydrolysis HepG-2 cells Porcine liver Response surface methodology

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Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH

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LWT 2025年 225卷

作者： Chai, Jiale Li, Yali Guan, Siqing Xu, Xinglian Zhao, Xue State Key Lab of Meat Quality Control and Cultured Meat Development Ministry of Science and Technology Key Laboratory of Meat Processing Ministry of Agriculture College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing210095 China

Emulsions rich in unsaturated fatty acids are susceptible to oxidation under environmental stress. Glycation has been regarded as an effective strategy to improve oxidative stability of emulsions. This study investigated the pH-dependent antioxidant mechanisms of protein-glucose conjugates in myofibrillar protein (MP) emulsions during storage. Results showed that the glycated MP exhibited greater radical scavenging activity (DPPH: 7.88 %–32.08 %, ABTS: 16.37 %–50.91 %) over a wide pH range (3.0–11.0). The interfacial protein adsorption of glycated MP is increased to 97.22 % (pH 11.0) from 50.10 % (pH 3.0), thereby providing a thicker layer of oxidized protection under alkaline conditions. Protein oxidation analysis revealed that glycation inhibited the production of carbonyl compounds (only 43.21 % increase) and oxidation of sulfhydryl groups (only 18.51 % decrease). Meanwhile, fewer lipid oxidation products were detected in the glycated MP emulsion with the lowest POV and TBARS values. These findings confirm that glycated MP improved emulsion stability mainly by reducing protein/lipid oxidation of emulsions during storage. Meanwhile, the influence of pH on the oxidative stability of MP emulsions is achieved by altering the free radical scavenging activity and the interfacial adsorption capacity. Overall, glycated MP shows potential applications in developing stable emulsified meat products. © 2025

关键词： Glycosylation

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Dielectric Barrier Discharge Cold Plasma Alleviated the Immunoreactivity of Egg White Proteins with Improved Digestibility and Functional Properties

SSRN

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SSRN 2024年

作者： Zhang, Lili Wang, Yue Zhao, Jinlong Wang, Yuxin Sheng, Xiaowei Wang, Youfa Shi, Jialu Raghavan, Vijaya Wang, Jin Key Laboratory of Environmental Medicine and Engineering Ministry of Education Department of Nutrition and Food Hygiene School of Public Health Southeast University Nanjing210009 China National Center of Meat Quality and Safety Control Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Department of Bioresource Engineering Faculty of Agricultural and Environmental Sciences McGill University 21111 Lakeshore Rd Sainte-Anne-de-BellevueQCH9X3V9 Canada

The study investigated the impacts of the dielectric barrier discharge cold plasma (CP) on the immunoreactivity, in vitro digestibility, functional properties, and structural changes of egg white protein (EWP). The results showed that immunoglobulin (IgG) binding capacity of EWP remained unchanged for 20 min, but decreased substantially with longer times. Moreover, significant modifications in the secondary and tertiary structures of EWP were also detected. Notably, the EWP treated with CP for 30 min caused a significant decrease in IgG binding capacity by approximately 20% and demonstrated improved in vitro digestibility. Strong plasma oxidation during this duration induced a 6.5% reduction in α-helix and a 2.5-fold increase in surface hydrophobicity, potentially masking allergic epitopes and exposing more protease cleavage sites. Additionally, the foaming and emulsifying capacity were improved by 140% and 44.06%, respectively. These findings suggest that CP treatment could be served to produce functionality-improved EWP with a low sensitization potential. © 2024, The Authors. All rights reserved.

关键词： Dielectric barrier discharge

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Ultrasonic-Assisted tumbling improves water retention and tenderness of wooden breast chicken meat

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Ultrasonics sonochemistry 2025年 119卷 107377页

作者： Yanyan Lu Zhenyang Wu Tianjiao Bian Xue Zhao State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control Nanjing Agricultural University Nanjing 210095 PR China. School of Food and Biological Engineering Hefei University of Technology Hefei 230601 PR China. State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control Nanjing Agricultural University Nanjing 210095 PR China. Electronic address: zhaoxue@***.

Wooden breast myopathy results in reduced meat tenderness, poor water retention, and diminished processing value, underscoring the urgency to mitigate economic losses caused by the deteriorated quality of wooden chicken breast. This study evaluated the effects of ultrasound-assisted tumbling (400 W, 20 kHz, 80 min) on the quality characteristics of wooden breast meat with varying severity levels, involving normal (NB), moderate (MB), and severe (SB) breast. Results showed that ultrasound-assisted tumbling treatment significantly decreased (P < 0.05) shear force by 29.88 ± 0.23 %, 22.07 ± 0.28 %, and 19.41 ± 0.22 % in NB, MB, and SB samples, respectively, while reducing cooking losses by 22.98 ± 0.07 %, 13.81 ± 1.10 %, and 9.91 ± 0.27 %. Additionally, ultrasound-assisted tumbling significantly increased salt-soluble protein content (P < 0.05) through optimized protein-water interactions, thereby improving water-binding capacity. Meanwhile, the low-field NMR indicated that the immobilized-water proportion of MB increased (95.25 ± 0.45 %). While total collagen decreased from 2.92 mg/g to 2.79 mg/g and soluble collagen from 0.75 mg/g to 0.72 mg/g, no significant change was observed in collagen solubility (P > 0.05). This work firstly reports successful application of ultrasound-assisted tumbling to effectively improve water-holding capacity and tenderness of wooden breast meat, achieving treated MB comparable quality metrics to untreated NB.

关键词： Chicken Collagen quality improvement Ultrasonic-assisted tumbling Wooden breast

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Microbiological Safety Assessment of Haccp-Certified Kitchens in Hotels and Restaurants: A Study in Eastern China

SSRN

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SSRN 2023年

作者： Lai, Honggang Liu, Minjun Tang, Yuanyue Ren, Fangzhe Xu, Mingshu Guo, Changbin Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China Yangzhou Chengju Agricultural Products Processing Co. Ltd. China for Agrifood Safety and Quality

The Hazard Analysis and Critical control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meals preparation and subsequent handling in selected HACCP-certified dine-in hotels and restaurants in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards,, as Escherichia coli and Campylobacter were not detected in any of the cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in only 7.1% of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidelines concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27.27% and 30%, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced oversight of hygiene practices and process controls in all HACCP-certified facilities engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments. © 2023, The Authors. All rights reserved.

关键词： Food safety

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Secret of Off-Flavor from Cattle Hooves Induced by Heat Treatment

SSRN

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SSRN 2023年

作者： Zhang, Xiule Fan, Xia Hui, Wang Zhang, Ting Zhao, Di Ye, Keping State Key Laboratory of Meat Quality Control and Cultured Meat Development College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Xinjiang Hualing Agriculture Science and Technology Development Co. Ltd. Urumchi831400 China Research Institute of Agro-products Storage and Processing Xinjiang Academy of Agricultural Sciences Urumchi830091 China

This study compared the flavors and metabolite profiles of beef tendon (BT) and cattle hide (CH) collected from cattle hooves with those of beef shank (BS), to reveal the generation of off-flavor from heated cattle hooves. Results showed that time-dependent increases in the off-flavor and alkanes-related E-nose signals in BT and CH were observed, GC-MS analysis found in BT and CH the predominant aldehyde was nonanal, and high contents of alkanes were detected. Aroma recombination further proved that nonanal was a major contributor to off-flavor, and high level of undecane also participated in the formation of off-flavor. In addition, the presence of hexanal, octanal, and 1-octen-3-ol in BS largely reduced the unpleasant odor of nonanal. Metabolomics combined with correlation analysis illustrated that higher levels of linoleic and arachidonic acids may account for the larger generation of nonanal and alkanes in BT and CH. © 2023, The Authors. All rights reserved.

关键词： Paraffins

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